Roasted Sweet Potatoes And Broccoli Food

OVEN ROASTED SWEET POTATOES AND ROASTED BRUSSELS SPROUTS RECIPE

Steps:

• Preheat your oven to 400 degrees F.
• Trim your Brussels by cutting off the little brown end. If there are any yellow leaves, pull them off. Cut any large ones in half. Add to a large bowl.
• Peel your sweet potato and chop into 1-2 inch pieces. Add to the large bowl.
• Smash 2 cloves of garlic and add it to the bowl.
• Pour 1/3 cup olive oil over the vegetables.
• Add cumin, garlic salt, salt, and pepper to taste. Stir to coat.
• (Line a large sheet pan with foil if you want super easy cleanup)
• Drizzle a little olive oil onto the sheet pan and rub it all over the pan (or foil) with your hand. Or you could spray it really well with nonstick spray.
• Pour the veggies onto the pan.
• Roast at 400 for about 40-45 minutes. The veggies are done when they are brown and a fork slides into them easily.
• Place the veggies in a serving bowl and toss with 1-2 tablespoons red wine vinegar to taste. Garnish with fresh thyme if you want. Eat hot!

STUFFED SWEET POTATOES WITH PANCETTA AND BROCCOLI RABE

Steps:

• Pierce each sweet potato with a fork in a few spots. Arrange on a microwave-safe plate and microwave until soft, about 12 minutes.
• Meanwhile, cook the pancetta in a large skillet over medium heat, turning once, until crisp, about 4 minutes. Remove from the skillet and drain on paper towels. Increase the heat to medium high; add the broccoli rabe and 1/4 teaspoon salt to the skillet and cook, stirring occasionally, about 3 minutes. Add the mushrooms, garlic and red pepper flakes and cook, stirring occasionally, until the vegetables are tender, about 3 more minutes.
• Mix the ricotta, parmesan, and nutmeg to taste in a small bowl. Split open the sweet potatoes lengthwise and fluff the flesh with a fork. Top each with about 1 teaspoon of the ricotta mixture, then top evenly with the broccoli rabe mixture and the remaining ricotta mixture. Chop the pancetta and sprinkle evenly on top.

ROASTED RED POTATOES WITH BROCCOLI, CARROTS AND PARMESAN

Steps:

• Thoroughly wash the vegetables.
• Cut potatoes in half or quarters to get bite-sized pieces.
• Cut or break broccoli crowns into individual florets.
• Place chopped potatoes, broccoli and carrots onto a baking sheet.
• Drizzle the veggies with olive oil and then toss to coat.
• Arrange veggies in a single layer on the baking sheet.
• Season to taste.
• Bake at 350 degrees for 40 minutes or until potatoes and carrots are fork-tender.
• Sprinkle veggies with cheese and bake 5 minutes more.

PERFECTLY ROASTED BROCCOLI & SWEET POTATOES

Steps:

• Preheat oven to 425 degrees F and mix together seasonings.
• In a large bowl, mix together chopped veggies with olive oil and seasoning mixture, tossing well to evenly coat.
• Transfer veggies onto two non-stick baking sheets or roasting pans and roast in the oven for 30 minutes, tossing vegetables once halfway through. Sweet potatoes should be fork tender and broccoli nice and crisp. Serve immediately and enjoy!

ROASTED BROCCOLI AND SWEET POTATOES...YES PLEASE!

Steps:

• Preheat oven to 450
• Wash and dry broccoli and sweet potato thoroughly.
• Cut florets from the stalk and set aside.
• Cut sweet potato into even sized cubes.
• Place broccoli and sweet potatoes into a large bowl and drizzles with olive oil. Just enough to lightly coat.
• Toss to distribute the oil.
• Place broccoli and sweet potatoes on a foil-lined baking sheet in a single layer.
• Sprinkle with minced garlic and salt.
• Baked for 12-14 minutes or until sweet potatoes are tender and broccoli is lightly browned on the tips.
• Sprinkle with more salt if desired.
• Serve immediately and enjoy.

BROCCOLI WITH POTATOES AND TOMATOES

Steps:

• Add the potatoes and water to a large, wide saucepan.
• Cover and cook over low heat until potatoes are almost tender (about 15 minutes).
• Add in the broccoli; cover and cook 8 minutes or until tender.
• Place a colander under a bowl and drain the potatoes and broccoli, saving the cooking liquid.
• Wipe out the saucepan and add the oil and garlic.
• Cook the garlic in the oil over low heat just until it begins to sizzle and turn golden (1 minute).
• Add the potatoes and broccoli back to the saucepan; stir to coat.
• Add about ½ cup of the cooking liquid.
• Add in the tomatoes; toss to distribute.
• Sprinkle with the cheese; serve immediately.

ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425°F.
• Wash potatoes and slice lengthwise into 1/4-inch wedges. (I peeled my sweet potatoes because I don't like having to deal with the skins when eating. They roasted just fine without the skin.).
• In a large bowl combine olive oil, salt, pepper, nutmeg, cinnamon, and red pepper. Add potatoes, tossing gently to coat.
• Place potatoes on a large rimmed baking sheet. Bake for 30 minutes, or until tender on the inside and golden on the outside.

LEMON ROASTED BROCCOLI & SWEET POTATOES

Steps:

• Preheat your oven to 350°F.
• Add the sweet potatoes, broccoli, lemon zest, olive oil, garlic, salt and pepper medium bowl. Squeeze in the juice from the 2 reserved lemon ends. Toss to coat.
• Spread the seasoned sweet potatoes and broccoli out onto a baking sheet and lay the lemon slices over the vegetables.
• Bake for 25-30 minutes, stirring halfway through, or until the sweet potatoes are fork-tender.

OVEN ROASTED SWEET POTATOES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Mix sweet potatoes, sweet onion, and garlic in a bowl. Drizzle olive oil over the mixture and toss to coat; pour into a shallow roasting pan.
• Roast sweet potato mixture in preheated oven, turning frequently, until the vegetables are soft and golden brown, 30 to 35 minutes. Drizzle balsamic vinegar over the vegetables; season with salt and pepper.

ROASTED SWEET POTATOES, ONION, BROCCOLI AND ASPARAGUS

Steps:

• Preheat oven to 425 degree fahrenheit. Prep all of the ingredients, toss them into a large bowl, add salt and pepper and olive oil and toss.
• Pour on to a large sheet pan and spread in a single layer . Roast at 425 degrees for 20-30 minutes. Until desired degree of char and crispiness is reached.

QUINOA WITH SWEET POTATOES AND BROCCOLI

Steps:

• Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender and the water has been absorbed, about 15 to 20 minutes.
• Meanwhile, place the diced sweet potatoes into a saucepan, and pour in 1/4-inch of water. Cover, and bring to a simmer over medium-high heat. Steam until the sweet potatoes are just slightly tender, about 10 minutes. While the potatoes are steaming, heat the canola oil in a skillet over medium-high heat. Cook and stir the onion and broccoli until the onion is tender, about 10 minutes.
• Once the potatoes have finished steaming, add them to the broccoli mixture, and season with garlic powder. Continue cooking until the potatoes have cooked to your desired degree of doneness, about 5 minutes. Stir the broccoli mixture together with the cooked quinoa and almonds. Season to taste with soy sauce if desired to serve.

ROASTED SALMON WITH SWEET POTATOES AND BROCCOLINI

Steps:

• Line a sheet pan with aluminum foil and place in the oven. Preheat the oven to 400 degrees F.
• Microwave the sweet potatoes on high for about 2 minutes. Slice the potatoes in half width-wise and then cut into wedges (or use an apple slicer to cut into wedges).
• Toss the sweet potatoes with the broccolini, red onion, olive oil and herbes de provence in a bowl. Season with salt and pepper.
• Arrange the vegetables on the preheated sheet pan, lay the salmon on top and season the salmon with a drizzle of olive oil and some salt and pepper. Pour the white wine onto the sheet pan. Roast until the fish is cooked and the vegetables are browned and crispy, 12 to 15 minutes.
• Divide the salmon and vegetables among serving plates. Drizzle each plate with lemon juice and garnish with scallions and cilantro.

ROASTED SWEET POTATOES AND BROCCOLI

Steps:

• Prep oven: Preheat the oven to 400 degrees (200 C)
• Prep vegetables: Wash broccoli and sweet potatoes. Cut stems from broccoli and split florets into bite-size pieces. Cut the ends from sweet potatoes, then cut them into small 1/2 inch cubes for roasting (you do not need to peel them before roasting).
• Roast vegetables: Arrange the sweet potatoes and broccoli on a roasting pan and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring partway through to brown on all sides.
• Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or let cool and use as a salad topping.